200g apple slices
600g ground almonds
Boil apple slices in water with sugar.
Drain and then spread apple slices evenly on lined baking tin.
Whisk eggs and sugar until fluffy, then add almonds.
Pour egg mixture over the apples and bake at 185C for thirty minutes.
Serve warm with cream.
5 egg yolks
1 teaspoon baking powder
1 teaspoon cold water
150ml thick double cream
150g apricots, raisins and almonds mixture
Beat egg yolks thoroughly.
Fold in dry ingredients one at a time.
Bake in lined circular cake pan at 180C until golden brown.
Cut into three layers and moisten top with water.
Add fruit and nuts between the layers and cover top with cream.
500ml of water
2 tblsp of honey
Peel, core and half the pears and boil in the water until tender.
Simmer barley in milk for half an hour.
Drain and chop pears into bite-sized pieces.
Add pears to the barley and milk mixture and continuously stir.
Add salt and cinnamon to the pot and simmer to the desired texture.
Mor Monsen Kake
50g chopped almonds, currants or raisins
Cream the sugar and butter, then add the eggs.
Add flour and mix until smooth.
Line a 9’ X 9’ tin and fill evenly with mixture.
Sprinkle almonds, currants or raisins on top.
Bake for 40 minutes.
Once cool, cut into small diamond shapes.
200g plain flour
1 teaspoon salt
1 teaspoon baking soda
3 large eggs
25g icing sugar
Mix the salt and baking powder into the flour.
Separate the eggs and whisk the egg whites into soft peaks.
Add the egg yolks, milk and a squeeze of lemon before gently folding the egg whites into the mixture.
Heat an empty cupcake tin in the oven at 180C and then add two teaspoons of mixture to the bottom of the tin and allow to cook until bubbles appear.
Add a teaspoon of applesauce to the centre and another teaspoon of appleskive mixture on top.
Cook until golden brown and then sprinkle with icing sugar.